Coconut Chicken Laab Rice Bowls

Rinse the jasmine rice in a sieve under running water, until the water runs clear, then tip it into a small saucepan with a lid.

Peel the shallots, then slice ¼ of one into small rounds. Half the remaining shallots, and finely slice them. Set these aside. Finely dice one of your chillies, leaving the seeds in if you like it hotter.

Get a sauté pan over a medium heat, pour in a glug of vegetable oil, then tip in your finely sliced shallots and chopped chillies. Cook these for about 10 mins, until they have softened and just started to caramelise.

Pour ½ of the coconut milk and all the water into your rice pan, along with a big pinch of salt, then get it over a high heat to bring it up to a boil. Turn the heat down to a very gentle simmer, then pop the lid on the pan. Cook it like this for 12 mins. Once this time is up, turn the heat off and leave the pan to sit with the lid on for 5 mins more.

Back to your sauté pan, tip the chicken mince into the pan along with a big pinch of salt, and fry for about 5 mins, until it has taken on some colour.

Pour the remaining coconut milk into the pan, then turn the heat right down. Simmer it for about 7-10 mins, until the chicken is tender and the coconut milk has totally reduced down.

Cut the baby cucumbers into matchsticks. Pick the coriander leaves from their stalks and the mint into small sprigs, and finely slice the remaining red chilli.

Take the chicken off the heat. Add the lime juice, the fish sauce and sugar to the pan, then taste and season with salt if needed.

Use a fork to fluff up your rice, then spoon it into four bowls. Top with the chicken, then place your lettuce, cucumber sticks and herbs on the side. Scatter the remaining sliced shallot rounds and red chilli on top, then serve it up.